Former Royal Chef Reveals Prince Philip's Fave Meal And The Funniest Moments With The Duke
Darren McGrady was the personal chef to Queen Elizabeth II, Prince Philip, Princess Diana, and Princes William and Harry—a family with notoriously specific food needs—for 15 years.
In this limited series, Chef McGrady will walk you through the royals' favorite recipes from his Dallas test kitchen...while spilling all the most glorious royal tea. For our 5th episode, we give to you: His Royal Highness The Prince Philip, The Duke Of Edinburgh. Or, you know, Prince Philip.
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A+ Asparagus - Casserole Queens
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The long-awaited mushroom and asparagus CASSEROLE from the Casserole Queens!
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A+ Asparagus
2 pounds fresh asparagus
7 tablespoons unsalted butter
2 shallots, minced
2 garlic cloves, minced
1 12 ounce jar marinated artichoke hearts, drained and rinsed
1 pound baby bella mushrooms, sliced thick
1/2 teaspoon salt
1/2 teaspoon ground black pepper
1 cup Ritz cracker crumbs
Cooking spray
2 tablespoons flour
1 3/4 cup heavy cream
1/4 teaspoon cayenne
1 teaspoon smoked paprika
2 cups grated cheddar cheese
Pre-heat oven to 350 degrees.
Hold the asparagus spear with both hands, about two inches from the tip and the end, gently bend the asparagus until it snaps. It will break at the point where the stem is too tough to be enjoyable, discard the stem. Repeat with remaining asparagus. Cook asparagus in boiling water until crisp tender, 2 to 3 minutes. Drain and set aside.
Melt 3 tablespoons of the butter in a medium sauté pan set over medium-high heat. Add the shallots and garlic, and sauté until soft, about 5 minutes. Add the artichoke hearts and mushrooms, and cook until tender, about 10 minutes. Season with half the salt and black pepper. Set aside.
Melt 2 tablespoons of butter and add to a small bowl. Add the cracker crumbs and stir well. Evenly distribute 3/4 of the crumbs into a 9x13 inch casserole dish that has been greased with cooking spray. Spoon the artichoke mixture over top of crumbs and follow with asparagus.
Melt the remaining 2 tablespoons of butter in a saucepan over medium heat. Add the flour and cook until it turns light brown and forms a paste. Slowly whisk in the heavy cream, cayenne, smoked paprika, and remaining salt and black pepper. Cook, stirring often, until a thick sauce is made, about 10 minutes. Pour the sauce over the vegetables and sprinkle with cheese and remaining cracker crumbs. Bake for 30 minutes or until sauce is bubbly and cheese is melted.
Serves 8
Late Nights | One Pot Chicken Stew | Light ASMR | Lightly Spoken
Something warm and cozy. One pot is all you need. So easy...SO yummy...❤️️
#Asmr #SoftlySpoken #Cooking
Link to Recipe:
Ingredients
1½ lbs. chicken thighs, boneless, skinless, cut into bite size pieces
1 Tbsp. canola oil
3 medium carrots, sliced diagonally into ½-inch pieces
1 medium sweet onion, cut into 12 wedges
6 garlic cloves, chopped
5 cups chicken stock, divided
2 Tbsp. all-purpose flour
1 dried bay leaf
12 oz. baby white potatoes, quartered
¼ cup fresh chopped parsley
salt and freshly ground black pepper
( i always add in extra seasonings... I added about 1/2 to 1 tablespoon of oregano...around a teaspoon of paprika...and around 1/2 tablespoon of garlic and herb seasoning)
Season the chicken with salt and pepper, to taste.
Heat oil over high heat. Add chicken and cook, stirring occasionally, until brown on all sides, about 6 minutes total. Transfer to a plate.
Add carrots and onion to the pot and cook, stirring often, until onions begin to soften, about 4-5 minutes. Add garlic and cook for about 30 seconds, stirring nonstop. Add ½ cup chicken stock while stirring and scraping to loosen browned bits from the bottom of the dutch oven.
In a small bowl, whisk together flour and ½ cup broth; add to the dutch oven. Stir in chicken and remaining 4 cups of chicken broth. Add bay leaf and season with salt and pepper, to taste. Bring to a boil, reduce heat to medium-low and simmer 25 minutes, partially covered.
Add potatoes and cook uncovered until potatoes are tender, about 18-20 minutes. The liquid will slightly reduce even further. Stir in parsley and discard bay leaf before serving.
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Chef Marcus Samuelsson Makes Traditional Ethiopian Kitfo — No Passport Required
This is a clip from the season finale of No Passport Required! You can stream the entire first season of No Passport Required here:
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The Queen Mother's Favourite Wild Game Recipe | Royal Recipes | Real Royalty
Michael Buerk is joined by chef Anna Haugh to celebrate food served to the royal family when they are enjoying country pursuits. Anna prepares sausages made from pheasant which is said to the Queen's favourite game bird and cooks up a dainty pastry and marzipan dessert.
From Elizabeth II to Cleopatra, Real Royalty peels back the curtain to give a glimpse into the lives of some of the most influential families in the world, with new full length documentaries posted every week covering the monarchies of today and all throughout history.
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A PROPER FULL ENGLISH BREAKFAST
Princess Diana ate a full tin of Heinz beans for breakfast! Some say it's the breakfast of champions and won't start the day without it. For others, it's a weekend treat. One things for sure, the Brits love a 'full English breakfast' and even go in search of 'the British Pub' when abroad for their daily fix. But a proper Full English breakfast has to have authentic ingredients, sausage, bacon, beans and black pudding. Here I show you how to prepare it... the way I prepared it for the Royal Family at Buckingham Palace. Grab a mug of tea, sit back and start the video.
CHECK OUT CHEF DARREN MCGRADY MERCH;
I've added links to all the authentic British ingredients below so you can make this at home.
Here's a link to my new line of seasonings for the foodie in the family and also signed copies of my latest cookbook... (FREE UPS SHIPPING) (USA ONLY)
Must haves for the authentic Full English Breakfast...
The bacon;
The bangers (sausages)
The black pudding;
English baked beans;
HP sauce;
Check out the fabulous Mercer knives I use in my videos here;
Check out my Dallas Based Catering Company 'Eating Royally' for Your Next Event!
Don't forget to follow me on Instagram for foodie tips and more recipes.
Visit my website;
My SCOTLAND Culinary Trips next year have both sold out. If you want more info future trips, click on the link....
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